BOSTON CREAM DOUGHNUTS
I do, so I thought of checking and found on Wikipedia that The Doughnut was made out of inspiration from the Boston cream pie which was, in turn, created by chef M. Sanzian at Boston's Parker House Hotel in 1856. It is a two-layer sponge cake filled with vanilla flavored custard and topped with chocolate glaze and has been a staple to Massachusetts since its creation. The Boston cream doughnut was designated the official doughnut of Massachusetts in 2003 after the Boston cream pie itself was chosen as the state dessert in 1996. Good read isn't it?
Anyway, my dough recipe was adopted from my Pan de Siosa dough recipe that has been tried by many of my followers so I thought of using that recipe to make these doughnuts. My pastry cream recipe is very smooth and not too sweet and I used powdered sugar and cocoa powder to make a simple glaze. A recipe I know you'll definitely enjoy.
When making donuts, you'll always have dough scraps. I made twisted sugar donuts out of it as pictured below. Another donut I love aside from the Boston Cream.
Try this recipe of mine and let me know what you think by leaving a comment below. Also make sure to read my recipe notes. That will help you make this successfully. And if you'd like to check my other recipe using the same dough, I listed them below. Enjoy!
BOSTON CREAM DOUGHNUTS RECIPE
1. For the DOUGH:
For the PASTRY CREAM:
- If you are using instant yeast, just mix it with the flour and make sure not to omit the water.
- Prepare the pastry cream before making the dough or while the dough is rising. The cream needs time to cool down and placed in the fridge to set for at least 2 hours.
- Adding warm milk to egg yolks when making the cream before adding to the pan ensures the eggs don't cook too quickly. This process gives a smooth and creamy custard.
- I fitted my piping bag with Wilton #230 to pipe the cream. The god thing about this slim tip is you can can insert it all the way inside the doughnut.
- Don't add too much milk on the glaze or it will be too runny. Start with 2 tbsp then add 1/2 tbsp at a time until desired consistency is achieved. I only added 3 tbsp.
- Occasionally stir the glaze to when dipping the doughnuts make sure it doesn't thicken. If it does, 1 tsp of milk can be added to make it smooth and somewhat runny again.
- Recipe yields about 20 donuts.
- Dough scraps can also be used to make twisted donuts. I dint fill it with cream but just rolled them in sugar. Yes, I made twisted sugar donuts. My favorite!
- Donuts are best eaten the same day. Leftover requires refrigeration.
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Hi! Janette here. Welcome to my blog PinoyCookingRecipes where you can find true and kitchen tested recipes. To read more about me, click here.
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